Chestnut and Mushroom Wing Root Stew

Overview

Autumn is the time to eat chestnuts. Use chicken wing roots and shiitake mushrooms to slowly cook in a casserole. The wing root meat absorbs the mushroom soup and chestnut aroma, and it is full of fragrance when you bite it.

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• lunch
• chestnut
• chicken wing root
• ginger
• light soy sauce
• mushrooms
• oil
• rice wine
• white sugar
• green onions
• salt

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Wash the mushrooms to remove impurities and soak them in water for half an hour.

   

3. 3 Soak chestnuts in boiling water for ten cents

   

4. 4 Peel chestnuts

   

5. 5 Soak the mushrooms and squeeze out the water

   

6. 6 Wash the chicken wing roots

   

7. 7 Prepare ginger slices, green onions and green onion leaves

   

8. 8 Heat a casserole, pour a tablespoon of oil into it, add ginger slices and onions, and stir out the aroma.

   

9. 9 Add the mushrooms and stir-fry until fragrant

   

10. 10 Put in the wing root

    

11. 11 Fry until it changes color, sprinkle in half a spoonful of rice

    

12. 12 Add a spoonful of light soy sauce, half a spoonful of salt, and 1g of sugar

    

13. 13 Add the water used to soak the mushrooms and an appropriate amount of water and bring to a boil

    

14. 14 Add chestnuts and bring to a boil, then reduce to low heat

    

15. 15 Cover and simmer for 15 minutes

    

16. 16 When the soup becomes less, turn to high heat to reduce the juice and turn off the heat

    

17. 17 Sprinkle in chopped green onions and enjoy